Ingredients with Measurements:
- 1 tablespoon butter
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large saucepan
- Whisk
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the onion, green bell pepper, jalapeño pepper, and garlic. Cook for 5 minutes or until the vegetables are tender.
3. Add the diced green chiles, diced tomatoes and green chiles, cumin, chili powder, salt, and black pepper. Cook for 2 minutes.
4. Sprinkle the flour over the vegetable mixture and whisk until well combined.
5. Gradually whisk in the milk until the mixture is smooth.
6. Cook, whisking constantly, for 5 minutes or until the mixture thickens.
7. Add the shredded cheddar cheese and stir until melted.
8. Stir in the chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 257
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 52mg
- Sodium: 577mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 6g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar cheese.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- You can add cooked ground beef or sausage to the queso for a heartier dish.
- You can add diced avocado or tomatoes as a garnish.
Tips and tricks:
- Whisk constantly while cooking the queso to prevent lumps.
- If the queso is too thick, add more milk to thin it out.
- Serve the queso warm with tortilla chips or vegetables for dipping.
Storage instructions:
- Store any leftover queso in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the queso in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the queso in a bowl with a spoon for easy dipping.
- Garnish the queso with chopped cilantro, diced tomatoes, or sliced jalapeños.
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Pairings:
- Tortilla chips
- Vegetables for dipping, such as carrots, celery, or bell peppers
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the queso is too thin, whisk in more flour to thicken it.
- If the queso is too thick, whisk in more milk to thin it out.
Food safety advice:
- Make sure to cook the queso to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chile con queso is a Tex-Mex dish that originated in the southwestern United States in the early 1900s.
Flavor profiles:
- Cheesy
- Spicy
- Tangy
Serving suggestions:
- Serve the queso as an appetizer or snack.
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Region: Mexican